Pit Barrel Cooker (PBC) Appreciation Thread

Goose52 said:
I have used my PBC twice since I last posted and tried lighting it using a chimney as recommended by others. I also rotated the coal basket after 90 minutes of cooking. The food was very good but the PBC didn't really work much differently. The coals still burned a little sluggishly.
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As has been said already, the chimney makes a lot of difference, it will do it's job given enough time. If success is eluding you, give everything more time.

Also, the common conception about putting all the hot coals in the middle of the fuel sounds good but when I see how much influence the air vent has on the burn pattern, I believe putting my coals on the far side of the basket and that away from the vent makes more sense - to me. This is not a Weber Kettle.

I guess i will try letting the coals really get going before putting on the meat which is counter to Noah's instruction video. Also i will go from 75% to 100% open on the air vent.
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Really, this is the determining factor even if you have problems with anything else. With the lid off, the PBC will chew through fuel and build up BTUs like crazy. You want a strong, robust fire going. investing time and patience here will pay off throughout the cook.

The PBC is not making decisions for you like a pellet cooker, it passively manages what you have provided. It can't improve anything, it is a limiting device. Give it something to limit.
 
Well i made a porketta on the PBC yesterday and everything went as planned. i used the suggestions given in this thread and then waited an extra 10 minutes or so before putting on the meat & putting on the lid. The tenderloin was only on for 2 hours but the fire was consistent and smoke was coming out of the rebar holes the entire time. Thanks for the tips- they worked! One last question- do i have to buy a subscription to be able to post pics?
 
Testing ability to post pictures

First cook, Ribs. I learned I need to learn how to cut ribs but the finished product was awesome!
 

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Second Cook

Decided to smoke a Pork Butt. This is all new territory but was very happy with the finished product - first two cooks and just followed Noah's instructions, worked perfectly (using KBB and lighting as he shows with chimney).
 

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Today

Watching my fellow Jayhawk lead the US Open (I'm on DVR so hopefully he still is when I type this...

Today I decided to cook a bunch of chicken, with some assorted brats and pork loins (are those the "fatty" that everyone says? I think it is). Mainly wanted to maximize the coals between lunch (wings) and dinner (chicken quarters, potatoes and corn on the cob).

When I started, today, my temp was way higher than the first two. Mainly due to wind I think. But, I was cooking wings so I didn't care too much. I think I had them on a bit too long but they were damn good. I mixed a bit of Gates Extra hot with wing sauce and liked it - the Gates extra spicy is pretty hot but no one else was eating and I like it hot.

Middle of the day was for boring stuff. Not much to show, didn't take pictures, etc. I did start potatoes and corn towards the end of this. Potatoes were great but I think some were too big, as some weren't cooked all the way through. Started with these hung, but moved it to grate when chicken quarters went on.

Lots of temp fluctuations and I'm learning still. Skin on chicken wasn't crisp enough but all in all a good day and a third week with tons of leftovers to keep me from eating out.
 

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Dang that all looks good!
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I have read all the pages on this thread and I have to say seeing the cooks that have been done (especially from Sako) it would seem that if your only going to have 1 cooker this would be the one to have.

What do you all think?
 
Fat Jim said:
I have read all the pages on this thread and I have to say seeing the cooks that have been done (especially from Sako) it would seem that if your only going to have 1 cooker this would be the one to have.

What do you all think?
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Probably the wrong website to be asking about only having one cooker hahaha.


That being said, I believe most would say a Weber Kettle but I am biased towards the PBC.
 
BigKing said:
Probably the wrong website to be asking about only having one cooker hahaha.


That being said, I believe most would say a Weber Kettle but I am biased towards the PBC.
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I have a Weber 22 and a PBC Classic. My needs are met (and then some)!
 
My PBC and my kettle have become my 2 main cookers. It’s hard to beat the flavor of ribs off the PBC. I just hang to desired color and bark, then wrap for tenderness (my wife likes them more tender). In fact, my wife requests food specifically off the PBC.

As far as lighting, I used a modified large coffee can and place my lit coals inside that, which rests right in the middle of the unlit coals. Then I just lift the can out and wala! a perfectly lit center that burns evenly.
 

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Jackson Boys BBQ said:
My PBC and my kettle have become my 2 main cookers. It’s hard to beat the flavor of ribs off the PBC. I just hang to desired color and bark, then wrap for tenderness (my wife likes them more tender). In fact, my wife requests food specifically off the PBC.

As far as lighting, I used a modified large coffee can and place my lit coals inside that, which rests right in the middle of the unlit coals. Then I just lift the can out and wala! a perfectly lit center that burns evenly.
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That's a great idea!! Can you run through your starting process? once you had coals lit in middle did you leave lid off for a bit before starting the cook? Also, did you have any issues with juices from meat killing the fire? I tried something similar with a loaded up PBC and quickly ran into problems with too many juices hitting the small fire in the middle...but sounds like i'm not doing it right! Thanks Jackson!
 
Once I fill the can with fully activated charcoal (I use the smaller size chimney), I remove the can and leave the lid off for only a few minutes just to get the meat hanging. Basically in the center it’s fully lit down to the bottom. I’ve never had a problem with juices putting the coals out. I just did 2 racks of beef back ribs today and it went great. They were really creating a fog and it didn’t affect the coals.

I put my beef ribs on this morning around 10 eastern time. I took them off awhile ago, but I just checked and that thing is still going strong 4 hours later. I may put some burgers on soon. Anywho, good luck and I hope it helps you!

Here is what the basket looks like after you remove the can.
 

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That is exactly what I want to try!! Curious if you temped the pit during the cook - and what those temps were at? Thanks again for posting this!

I think my issue was I tried Malcolm Reed's method - loading 3/4 basket of lump with two starter cubes in the middle...(using stubbs - i have tons of it still) and didn't work out well at all
 
I don’t monitor temp in the PBC. I roll with whatever temp it likes and cook to the desired color, bark, and tenderness. I tried temping it when I first got it, and it just stressed me out. :laugh:
 
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